{"id":5655,"slug":"eggs-meyerbeer-2","title":"Eggs Meyerbeer.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Shirred eggs","A broiled split lamb's kidney","A slice of truffle","Sauce Madère"],"ingredients_norm":["shirred egg","broiled split lamb's kidney","truffle","sauce madere"],"steps":["Shirred eggs with a broiled split lamb's kidney and a slice of truffle on top of each one.","Pour a little sauce Madère over the white of the eggs."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w90:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e86463d4d60ab72a528d4237323e6abb823bd91ea5dfbaf6280423d774bedffe","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/eggs-meyerbeer-2"}